1. Chop potatoes in half and place them in a large pot.
2. Cover with cool water and place over high heat.
3. Cover with a lid and boil until fork tender.
*While potatoes are boiling, kill 2 birds with one stone and make homemade crust*
4. Get a big mixing bowl and add in 1-1/2 cup flour, sugar, cinnamon, brown sugar, and salt, then stir in.
5. With a hand mixer, blend in cold butter
6. Blend in buttermilk, then with your hands form a round ball with the dough.
7. Pour remaining 1/2 cup flour on a flat surface.
8. Coat ball of dough and rolling pin with flour and roll out ball until flat and 1/8 inch thick.
9. Wrap flatten dough around rolling pin and lift into the baking pan, then sit in the refrigerator.
10. Once potatoes are done, fill pot with cool water, and let potatoes chill.
11. Once chilled, preheat oven to 350 degrees, then peal skin and place each potato in a mixing bowl.
12. On low speed, blend potatoes with a hand mixer for 1 minute and remove strings, if any, from blades.
13. Add in the milk, butter, syrup, lemon juice, vanilla, and blend again.
14. Then blend in the sugar, cinnamon, nutmeg, and salt. 
15. Give it a taste test and add more of whatever ingredient you want if it’s not to your liking
16. Then blend in the eggs and flour. 
17. Pour filling into your dish of pie crust
18. Cover crust edges with aluminum foil or a pie crust shield.
19. Bake on 350 degree for 1 hr, then set aside to chill.